|Small Red Potatoes||1 ½ lbs. (About 20)|
|Sour Cream||1 Cup|
|Pancetta||4 Slices – cooked crisp and then crumbled|
|Sea Salt||½ teaspoon|
|Season360° Spice Blend||1 Tablespoon|
|Cracked Black Pepper||¼ teaspoon|
|Chives||2 teaspoons - minced|
|Cheddar Cheese||½ Cup – finely grated|
|Fresh Rosemary||For Garnish|
|Bring potatoes to a boil; reduce heat to simmer until fork-tender, then shock potatoes in cold water to stop the cooking.
Cut potatoes in half without tearing the skins; scoop out centers with a melon scoop leaving 1/4-inch walls; trim the bottom of each potato in order for it to sit level.
In a small bowl, combine sour cream, pancetta, Season360° Spice Blend, salt, pepper and chives. Spoon mixture into potatoes, then sprinkle with cheese and broil until cheese melts. Garnish with rosemary and serve.
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